Bassaru

In kannada language, "Basiyuvudu" means to drain. Here the water is drained and stored in a bowl from the cooked vegetable. Hence it has got the name bassaru. This is one of the famous Rasam types prepared in Karnataka. You can use any vegetable (Any green leaf vegetable preferred) for this along with toor dal/pigeon pea (thogari bele).

I have selected Green amaranth (harive/dantu soppu).

1. Water separated from cooked item.

2. Bassaru

Ingredients
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Any vegetable - 5 cups if green leaves else  2 to 3 cups preferred
Toor dal - 1 cup
Grated coconut - 1 cup
Oil - 1 spoon
Salt
Mustard - 2 spoon
Garlic cloves - 3 to 4
Coriander seeds / Dhania - 2 spoon
Jeera - 1 spoon
Dry Red chilly - 2 to 3 (depends on your taste)

Method
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1. Cook vegetable and toor dal together with salt. Separate water content from cooked vegetable as shown in 1st picture.

2. In a pan, put 1 spoon of oil. Put garlic cloves and fry. When garlic color changes, put jeera, coriander seeds. When aroma is felt, put red chilly. Fry for 30 seconds.

3. Allow it to cool. Mix with grated coconut and grind it to a fine paste.

4. Mix this fine paste with the separated water. Add any extra water if required. Add more salt if required, stir well and boil it.

5. In a pan, heat 1 spoon of oil and put mustard seeds. When it splutters, add this to the above boiled masala water.

Bassaru is ready !!!!

BUT what to do with the cooked vegetable!!!?? Don't worry....you can prepare curry/palya using that !!!
Here is the link for amaranth curry - http://nannajagatthu.blogspot.in/2012/02/green-leaf-vegetable-currypalya.html